One 14-ounce can chickpeas, drained and rinsed (or about ¼ cups cooked from dried)

1 cup vegetable broth or water

Cilantro, for garnish

Instructions

In a small food processor, combine the garlic, ginger, 1 tablespoon oil, coriander, turmeric, and salt. Pulse to chop, then add ¼ cup of water and pulse again until you've created a smooth paste. Set aside.

Heat a Dutch oven or deep skillet over medium-high heat for about 5 minutes, until hot. Add 2 tablespoons oil, then immediately pour in the cumin and mustard seeds and cover the pot. They'll start popping vigorously. Let them cook 30 seconds to 1 minute, until the popping stops.

Add the garlic-ginger-spice paste from the food processor. Cook, stirring constantly, until the paste thickens, about 2 minutes. Add the tomatoes and cook another minute.

Add the cauliflower, potatoes, and chickpeas, and cook for 2 minutes, stirring to coat the veggies with the paste. Season with salt, then pour in the broth or water. Let come to a boil, then turn the heat to medium-low, cover the pot, and cook 10 to 15 minutes, until the cauliflower and potatoes are nearly tender. Remove the lid, and let the veggies finish cooking and the sauce reduce, 3 to 5 minutes. Taste for salt, adding more if needed.

Serve, garnished with cilantro.

Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2016/01/aloo-gobi-with-chickpeas.html